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Cinnamon Bun Overnight Final Rise?

September 24, 2009 - 10:50am

butterflygrooves

Cinnamon Bun Overnight Final Rise?

I need to make a batch of cinnamon buns to be delivered early tomorrow morning and I would like to deliver them fresh from the oven. Is it OK to make them tonight and let them do the final rise overnight? Should I just bake them tonight and deliver them at room temp tomorrow?

=== I need to make a batch of cinnamon buns to be delivered early tomorrow morning and I would like to deliver them fresh from the oven. Is it OK to make them tonight and let them do the final rise overnight? Should I just bake them tonight and deliver them at room temp tomorrow? ===

Sure - that's exactly how our favorite cinnamon roll recipe works. We usually finish making them around 10 PM; remember to cover the dish fairly loosely with plastic wrap since you don't want the rising rolls squeezed. I'm usually up first, so when I wake up I take the pan out, loosen the wrap more if needed, and turn on the oven. When I get out of the shower the rolls are ready to go in.

I have been making and baking my cinnamon buns for quite some time now usually make the dough day 1 and then refrigerate after a second rise. Day 2 (late) is rolling, shaping and panning them for the final rise in the refrigerator over night. No need to warm before baking although you can for about 30 -40 minutes before baking. Day 3 I then bake and glaze. My typical day would be 30-35 dozen a day. This makes it doable and I find the buns are just as good a day later with a little warm up in the oven. No real staleness until day 3 after baking. When I figure out how to post a pic I'll add to this.

i am asking because a pro should have known the answer to that question and if your not a pro i would love to know what equipment you have in your kitchen that lets you produce 420 buns a day. i would love to see your kitchen oven and mixer and the rest of what you have.

i thought i had a well stocked kitchen but with the small oven there is no way i could produce that volume every day sure i could do it if i baked all day with a tight proofing timetable but every day--- no way

I have been a SHB for many years. I do have my own business but within my home and it surely keeps me busy. My kitchen is 12x24 with an additional Bongard deck oven in my basement kitchen. And yes, I bake these at home in my regular oven on the first level and my bongard on my second. The key for me is the refrigeration issue. I purchased a second and third used refrigerator...that is just refrigeration nothing else. I am able to keep all the dough plus my make ups there...I do not bake cinnamon buns everyday. Typically Monday and Thursday. I send a calender of baking events to all my clients. They order from that and if it is a special order I require 48hrs notice. There are many times my dough will be rising in refrigeration while I am rolling and rise for that day. However, as I said I can hold these for maximum of three days with detriment to flavour or crumb. Since I am retired and a littleeeee older I do not spend 12 hours rolling and baking. I do have it down pat though and find I can do this with ease. My packaging is ready my large proofing stands my husband built for me. I use my Viking and Hobart (20qt used). That seems to work for me really nice. '

Sure Rick I'd be glad to. This is for a regular mixer like Viking or Kitchenaid. My preference has been Viking since the gears on my big Kitchenaid went after 3 months of use. It took 6 months to get the gears to repair it so needless to say I was not a happy camper. Although because of that I bought a used Hobart which was reasonable.

Glaze

1.8 lb sifted icing sugar

2 oz melted unsalted butter

4 oz whole milk

4 oz expresso/or instant coffee/regular strong coffee

1oz (2 tablespoons) pure maple extract

In mixer place all ingredients and whip. This glaze should be pourable. I used a pourable container with a little opening in the spout that way I am able to control the amount much better. This glaze gets rave reviews and is enough to do the entire formula with even some leftover for reheats.

I've been making cinnamon for years and everytime i make then they come out of the oven great but about 30min later there a little dry and hard what can i do so that doesnt happen maybe i need to use two kinds of flour can someone help me

I have the same problem as Lynn, my cinnamon rolls seem dry and staring to get hard with 4=5 hrs attacheis my recipe maybe some can help out why my recipes is not working out. I made another batch today using about 3/4 cup of white cake mix and the same thing dry ect.

I was watching America's test kitchen tv show a few weeks ago, I only caught half of the show when they were making Cinnamon rolls, Not sure If anyone watched it, but If I recall, they were saying that there was some cornstarch used in place of some of the flour, I used all purpose flour, I read quite a few recipes where bread flour was a better choice. and what is the idea of using cornstarch. would corn starch be the same as cake flour.

I tried all purpose in the first batch and bread flour the second time, same rsults, I mix the ingredients in a bread amchine for about 8-10 min knead time, let raise for 10 minutes roll out and and put down the butter , sugar & cinnamon roll up, cut and let raise in the pan for about 1 hr and bake at 375 for 20 min

Since you mentioned it, maybe the video of the CC/ATK recipe will help. Whatever methods they used to achieve them, I also thought they really looked delicious. Did not try the recipe yet though. I will probably use it the next time I do some cinnamon rolls.

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